Baby food hummus

Homemade hummus for babies - Sneaky Veg

by Mandy Mazliah 27 Comments

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This recipe for homemade hummus for babies contains all the ingredients you'd expect to see in the traditional chickpea and tahini dip - minus the salt. Perfect for baby led weaning, toddler snacks and baby lunches.

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There aren't many things that all five of us in the Sneaky Veg household will eat and true to form hummus isn't one of them.

When R started nursery at the age of two and a half he did like it, but it went the way of so many other things and he will no longer eat it.

The rest of us however are dedicated hummus lovers. Not many a day goes by when Miss R asks whether she can have hummus and pitta bread for lunch. I'm glad to say that Baby S is following in our footsteps and is shaping up to be a hummus lover too.  

Can babies eat hummus?

Shop bought hummus isn't suitable for babies due to its high salt content.

If you want to give hummus to your baby your best bet is to make your own. This recipe is surprisingly easy to make and tastes delicious, even without the salt.

You can always keep a grown-ups portion separate and add salt to that if you prefer.

Hummus is perfect for baby led weaning

Hummus is one of my favourite chickpea recipes for babies. It works really well if you're following baby led weaning. It can be spread on bread or rice cakes for younger babies or used as a dip for older babies.

At the moment Baby S picks up and tries to eat any kind of bowl or plate I give him so we're still in the spreading on rice cakes zone!

Some very young babies might struggle to digest the chickpeas so start with a small portion. If you wish you can remove the skins from the chickpeas - by rubbing them between your hands - to make the hummus even smoother.

From what age can babies eat hummus?

This recipe is suitable from six months.

You should be aware that tahini, one of the main ingredients in hummus, contains sesame seeds, which are one of the top 14 allergens. If you're concerned about allergies see the NHS site for more information.

Storing hummus

In the fridge

Store this hummus in the fridge for up to three days in an airtight container.

In the freezer

Homemade hummus can be frozen safely for up to three months.

Be sure to label and date your container as hummus is hard to identify once frozen if you've forgotten what it is!

It's also worth considering freezing in ice cube trays or small pots so you have a baby-sized portion to defrost.

Defrost in the fridge overnight.

Other homemade dips recipes

  • Roasted beetroot hummus
  • Carrot hummus
  • Butternut squash dip
  • Peanut butter hummus
  • Healthy garlic tahini sauce
  • Fava bean dip
  • Pea and mint dip
  • Butternut hummus
  • Cannellini bean dip

Ingredients in homemade hummus

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

The ingredients that you need to make homemade hummus for your baby are very simple. You need:

  • chickpeas
  • lemon juice
  • garlic (optional)
  • tahini (sesame paste)
  • olive oil
  • water.

If you wish you can add salt, paprika or dried oregano or za'atar for serving.

Do you need any special equipment to make hummus?

You will need a good blender* or food processor* to make this recipe.

If you don't have one you could either use a hand held blender* or a masher - but the results won't be as smooth.

How to make homemade hummus for babies

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Please do not reproduce this recipe without permission.

Homemade hummus for babies

Mandy Mazliah

This recipe for homemade hummus for babies contains all the ingredients you'd expect to see in the traditional chickpea and tahini dip - minus the salt. Perfect for baby led weaning, toddler snacks and baby lunches.

4.84 from 25 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 6 mins

Course Side Dish

Cuisine Mediterranean

Servings 4

Calories 215 kcal

  • 240 g tinned chickpeas (one standard 400g tin), drained and rinsed
  • 1 lemon juiced
  • 1 clove garlic crushed (optional)*
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1-2 tablespoons water
  • salt to serve (optional)*
  • extra olive oil, za'atar, oregano or paprika to serve (optional)*
  • If you wish you can lightly sauté the garlic in olive oil before adding to the hummus to make it a gentler taste for babies. You can also remove the skins from the chickpeas if you wish, but this isn't essential.

  • Add the drained chickpeas, lemon juice, garlic, tahini and olive oil to a blender. Blend until smooth. Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency. I find that the smoother the better when serving this to babies.

  • Drizzle with a little extra olive oil and some oregano, za'atar or paprika to serve if desired.

  • Keeps for a couple of days in the fridge in an airtight container.

  1. If you want a really mild hummus to serve to your baby you can leave the garlic out. 
  2. Remove your baby's portion before adding salt or extra oil, herbs or spices.
  3. Nutritional information is approximate and is intended as a guide only. 

Calories: 215kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 8mgPotassium: 250mgFiber: 6gSugar: 4gVitamin A: 27IUVitamin C: 16mgCalcium: 49mgIron: 2mg

Keyword hummus for babies

Tried this recipe?Let us know how it was!

If you like this you might also like these homemade tortilla chips.

Pin hummus for babies for later


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Veggie Hummus for Baby + Toddler (Grows with Baby!)

Home » Feeding Style » Baby Food Purees » Stage Two » Veggie-Loaded Hummus (as seen on the TODAY show)

by Michele Olivier on September 1, 2020 (updated May 23, 2022)

Jump to RecipeJump to Video

5 stars (7 ratings)

This Veggie-Loaded Hummus for Baby or Toddler is an amazing recipe that grows with your baby! You can serve as a puree to baby or use it as a dip for baby-led weaning or for your toddler. Made with carrots, sweet potatoes and chickpeas, this recipe is so good that you will want to eat it as well!

Veggie Hummus Baby Food or Toddler Dip

Make sure you check out this recipe being made by Dylan and her adorable son Cal on the TODAY show!

A recipe that grows with your baby 👶➡️🧒 !

For baby👶, serve this delicious puree as is.

For a toddler version🧒, you can add in a few more chickpeas along with a pinch of garlic and mild curry powder and a drizzle of olive oil for a fun take on a veggie-loaded hummus. Serve with your toddler’s favorite cut veggies and fresh pita wedges for some dipping fun.

For an adult version 👩, (yes, I am seriously saying you should eat this baby and toddler food!, it’s just that good:) you can smear the veggie hummus onto a tortilla and fill with slices of turkey, pepper slices, feta cheese and spinach, then roll it all up and cut in half for a healthy lunch.

This recipe is filled with carrots, sweet potatoes and chickpeas, and takes less than 20 minutes to make!

Truly, a recipe your entire family will enjoy ❤️!

Veggie Hummus Video

Watch this video to see step-by-step instructions on how to make this hummus recipe!

Reasons to love this VEGGIE- Loaded HUMMUS
  • great puree for baby
  • great hummus dip for toddler
  • veggie-loaded
  • a good amount of protein
  • #hiddenveggies for picky toddlers
  • easy to make – 20 minutes or less
  • freezer-friendly
  • great for 9+ months and up
  • dip is great for baby-led weaning or the finger food stage
  • vegan and vegetarian

  • Carrots
  • Sweet Potatoes
  • Garbanzo Beans
  • For Toddler Dip: garlic, mild curry powder, olive oil and a pinch of salt

Instructions for Baby Food

  • Steam: place the chopped carrots and sweet potato in a steamer basket over boiling water and steam for 12-15 minutes. Let cool.
  • Puree for Baby: add the veggies and the garbanzo beans into a food processor or blender and puree until smooth.

Instructions for Toddler Dip
  • Steam: place the chopped carrots and sweet potato in a steamer basket over boiling water and steam for 12-15 minutes. Let cool.
  • Blend for Toddler Dip: add the veggies, garbanzo beans, garlic, mild curry powder, olive oil and salt into a food processor blender and blend until smooth.


Both the puree and the hummus can be stored in an air-tight container in the fridge for up to 4 days.

The puree can also be frozen for up to 4 months and thawed in the fridge to serve.

  • 7 Organic Starter Baby Purees for Under $20
  • 3 Fall Blender Muffins for Baby + Toddler (GF)
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  • 8 Baby-Led Weaning Meal Ideas for Baby + Toddler

  • Medium Saucepan
  • Steamer Basket
  • Blender or Food Processor
  • Bento Box
  • Freezer Tray
  • Storage Containers for Fridge

Or watch a shortened version of this video here.

For Baby Puree
  • 3 medium carrots, peeled and roughly chopped
  • 1 small sweet potato, peeled and roughly chopped (roughly 1 cup)
  • 1/4 cup canned chickpeas, drained and rinsed
For Toddler Dip
  • 3 medium carrots, peeled and roughly chopped
  • 1 small sweet potato, peeled and roughly chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 1 clove garlic
  • 1 tsp cumin or mild curry powder
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, add in the sweet potato cubes and carrots, place basket over boiling water and cover. Steam for 12-15 minutes or until all ingredients are tender when pricked with a fork. Remove from heat and let cool slightly. Reserve steamer water.

To Make For Baby
  • Transfer the cooked carrots, sweet potato as well as the chickpeas into a blender or food processor.

  • Puree for 2 minutes or until smooth, adding in additional reserved steamer water in 1/4 cup increments if needed.

To Make for Toddler
  • Transfer the cooked carrots, sweet potato, chickpeas, garlic, cumin or mild curry powder, olive oil and salt into a food processor.

  • Puree for 1-2 minutes or until smooth adding in additional water, reserved water or olive oil in 1/4 cup increments if needed.

To make this for a baby as well as a toddler: follow directions as stated above for the baby puree. Once you have baby’s portion blended, remove roughly one cup of the puree and set aside for baby. Add in the toddler ingredients to the blender or food processor (this recipe is very verstile so if you add in a few more chickpeans this way, then you will just get a thicker hummus) and blend until smooth. 

Spice it Up for Toddler: To spice up the toddler version even more, feel free to add in 2 tbsp tahini, 1/2 juiced lemon and/or 1/4 tsp paprika.

Spice it Up for Baby: To spice it up for baby, you can add in 1/4 tsp cumin or mild curry powder to their puree. 

Yield: 18 ounces of puree, 2 cups of dip

Age: 7+ months and up

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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  • Hummus


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      Gluten Free



      Untitled Document

      New arrivals

      Fasting proteins.

      4 variations of classic hummus | Nutrition and diet | Kitchen

      Maria Tikhmeneva

      Estimated reading time: 9 minutes


      One of the most successful Lenten dishes is hummus. It is made from chickpeas, with the addition of tahini, sesame paste and butter, in addition, garlic and lemon juice are often added to hummus. Chickpeas are an excellent source of plant-based protein and vitamins, including B vitamins.

      Hummus can be eaten as a snack, you can make sandwiches with it, spread it on tortillas and add vegetables, use it as a thick sauce for baked or fresh vegetables. It turns out both satisfying and healthy, and the protein deficiency that is characteristic of nutrition during the fasting period is replenished.

      Tahini paste

      It is made from sesame seeds, olive oil and spices. In stores, this pasta is sold ready-made, you can buy it in large supermarkets, stores selling national products, spices, and order it in online stores. It is difficult to make real tahini at home, you need to grind sesame seeds very finely, which home appliances are usually not capable of. But you can make a homemade analogue by grinding sesame, cumin, black pepper and a little sea salt in a coffee grinder or combine, then add olive oil and a little sesame oil and beat well. nine0010


      It is best to soak the chickpeas before cooking, preferably for a few hours. So he prepares faster. After cooking, it is important to leave all the broth from the chickpeas. The liquid and the peas themselves must be cooled before grinding. Since the vegetable protein in peas begins to change its structure when heated, it can begin to flake off. If you knead hummus in the cold, it will turn out tender. Therefore, you need to beat the hummus in a cold bowl, you can even put it on ice.

      Lebanese hummus

      Recipe by Shamsiddin Kamalov, brand chef of Chaikhona No. 1 Timur Lansky

      Photo: Chain of restaurants Chaikhona No. 1 Timur Lansky

      • 1 glass of chickpeas
      • 5-6 tbsp sesame paste tahini
      • ½ lemon
      • 2T garlic
      • For 1 serving:
      • 2 g basil
      • 10 g boiled chickpeas
      • 2 g capsicum
      • 10 ml olive oil
      • nine0003 Pinch of sweet paprika

      Step 1. Rinse the chickpeas and put them in water overnight.
      Step 2. Rinse well again and simmer until the beans are soft.
      Step 3. Drain the water leaving it, it will be useful for cooking.
      Step 4. Puree the beans in a food processor or blender.
      Step 5. Then add salt, 2 cloves of finely chopped garlic, and one quarter cup of water from boiled beans. It is better not to rush with water, while stirring, look at the consistency of the resulting puree. nine0423 Step 6. Then add the juice of half a lemon and sesame paste, mixing again in a food processor or blender.
      Step 7. Put the finished hummus on a plate with sides, cut the basil into thin strips.
      Step 8. Decorate with basil, capsicum, boiled peas, seeds and sweet paprika, pour with vegetable oil.

      Hummus with baked eggplant

      The author of the recipe is Gia Khuchua, chef of the Mama Tuta restaurant (St. Petersburg)

      Photo: Restaurant "Mama Tuta" (St. Petersburg)

      • 1 eggplant
      • 1 tbsp pomegranate seeds
      • ¼ red onion
      • Several leaves of fresh mint
      • 1 tbsp olive oil
      • Sea salt
      • Spices: zira, sumac, dried cilantro

      For hummus (100 g per serving):

      • 1 kg chickpeas
      • 200 g tahini paste
      • 75 ml olive oil
      • 50 ml lemon juice
      • 10 g sea salt
      • 5 g garlic
      • 500 ml water

      For dressing:

      • 15 ml wine vinegar
      • 2-3T garlic
      • 2 tbsp sunflower oil
      • Salt
      • parsley, cilantro, dill

      Step 1. First, prepare homemade hummus. To do this, soak the chickpeas, boil, punch in a blender and mix with all the ingredients until smooth.
      Step 2. Roast the whole eggplant on charcoal, grill or directly on the gas burner of the stove until the skin is charred. nine0423 Step 3. As soon as the skin is well fried, put in a bowl for a while, cover tightly with a lid or cling film, leave for a while.
      Step 4. After that, you can easily remove the skin and bring the eggplant to readiness: for example, put it in the microwave or in a preheated oven for a short time, about 5 minutes. The finished eggplant should be very soft.
      Step 5. For dressing, finely chop or squeeze fresh garlic through a press, mix with the rest of the ingredients, mix well. You can choose greens according to your taste and put as much as you want. nine0423 Step 6. For the dressing, whisk together all the ingredients, pour it over the hummus, sprinkle with fresh mint, pomegranate seeds, chopped red onion and spices: cumin, sumac and dried cilantro.

      Sweet potato hummus with shrimp

      Recipe by Andrey Palesik, chef of the ERWIN restaurant. RiverSeaOcean

      Sweet potato hummus with shrimp Photo: ERWIN restaurant press service. RiverSeaOcean.

      • 15 ml vegetable oil
      • 1 g chili pepper
      • 5 g garlic
      • Salt
      • 2 g cashews
      • Watercress
      • 55 g shrimp
      • 2 g cilantro
      • 10 g tapioca chips
      • 20 g polenta chips

      For hummus (120 g per serving):

      • 300 g boiled chickpeas
      • 600 g sweet potato cream
      • 70 ml vegetable oil
      • 55 ml olive oil
      • Salt
      • 30 g cilantro
      • 5 g garlic
      • nine0003 70 ml lemon juice
      • 130 g cashew nuts
      • 60 g tahini paste

      For sweet potato cream:

      • 830 g sweet potato
      • 200 ml coconut milk
      • Salt
      • 25 ml lime juice

      Step 1. Make sweet potato cream: rinse sweet potato thoroughly, boil until tender, peel.
      Step 2. Heat coconut milk, mix with the rest of the ingredients, grind in a blender until smooth. nine0423 Step 3. Prepare hummus, to do this, combine all the necessary ingredients for hummus and grind until smooth.
      Step 4. Saute shrimp with garlic, chili, cilantro and salt.
      Step 5. Put the hummus in a deep plate, sprinkle with chopped cashews, put the shrimp on top. Garnish with polenta chips, tapioca and watercress.

      Crispy Eggplant Hummus

      Recipe by Sergey Nosov, brand chef of Cheese Factory restaurants

      Hummus with crispy eggplant Photo: Cheese Factory Restaurant

      • 150 g chickpeas
      • 30 g tahini paste
      • Salt and pepper
      • 100 g eggplant
      • 10 g starch
      • Salt

      For decoration:

      • Roasted Cashews
      • Sesame
      • Boiled chickpeas
      • A couple drops of olive oil
      • Coriander sprig

      Step 1. Soak the chickpeas in cold water overnight, then simmer over low heat until softened (about 2 hours). nine0423 Step 2. Drain the liquid, leaving a little in reserve.
      Step 3. Place chickpeas in a blender, add tahini and grind until smooth. Add more liquid if necessary.
      Step 4. Eggplant cut into very small strips, roll in starch, salt and deep-fry.
      Step 5. Place hummus on a plate and garnish with olive oil, crushed cashew nuts, boiled chickpeas, sesame seeds and cilantro.

      Lenten MenuChristmas Post Hummus

      nine0009 Next article

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